Cheesy Broccoli Mac Soup from the cookbook Vegan Mac & Cheese

Robin Robertson’s latest cookbook Vegan Mac & Cheese debuted on Sept 17, 2019, which is the perfect timing because we are all wanting comfort food as the weather gets colder. Robin’s book contains more than 50 delicious Plant-Based recipes for the ultimate comfort food. You read that number correctly.

Vegan Mac and Cheese Cover

I’m a fan of mac and cheese, but I think I’ve only made it a few different ways, and usually change up the veggies I mix in with it. When I saw the book available for pre-order a few months ago, I knew I needed to order it.

At the beginning of the book, there’s a story about the mac and cheese. Where you might find mac and cheese in restaurants (Montreal is listed), there’s a listing of various pasta, sauces, mix in’s and add in’s. I didn’t know there were so many options. She does say, think outside the box, and she shows us how.

The book has five chapters: Basic Vegan Mac & Cheese, Global Cheesy Macs, Mac and Veggies, Meaty Macs, and Fun with Mac & Cheese. Some of the names of the recipes are Mom’s Baked Mac Uncheese, Mac and Thai, Brussels and Bacon Cheesy Mac, Shepard’s Mac, Cheesy Mac Mug, Cheesy Mac Muffins and a recipe what I will be sharing called Cheesy Broccoli Mac soup.

The recipes are easy to make. Some will take longer than others to make, but I’m pretty sure all recipes take 30 minutes or less. I haven’t made all of them, but when looking through the book, that’s the feeling I get. The ingredients called for are real; I didn’t see anything that I couldn’t get from a regular grocery store. Now, if you are not familiar with Nutritional Yeast, vegan Worcestershire sauce, or tempeh, it might take you a little longer to find those items, but you can find them pretty much anywhere either online or at a large chain store.

Everyone loves food pictures, and in my opinion, there are lots of beautiful colourful photographs in the book. I counted at least 30. They will make you drool.

One last thought before I share a recipe with you is, you don’t need any fancy equipment. You will need a blender, but any blender will do because Robin created recipes that everyone can make and not be limited. I love my kitchen toys and playing around, but this is a straight forward, easy to make recipe cookbook. Don’t get me wrong the book is fun and creative; and the last chapter is entertaining because of the imagination that went into it.

Make sure to read to the end, because I am thrilled to be offering a giveaway of Robin Robertson’s book, Vegan Mac & Cheese. Thank you Quarto Publishing Group USA Inc.
The only thing better than mac and cheese with broccoli or a bowl of creamy broccoli soup, is Cheesy Broccoli Mac soup. That there is the ultimate cozy sweater comfort food. When I made it the other day, I complicated the recipe. I forgot the cashews, which added more time. I also made everything from scratch. I would make this again, but I would use leftover pasta to turn into a new dish. The kids or fussy partner who never eats leftovers will never know our little secret.

Recipe and images reprinted with permission by Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Cheesy Broccoli Mac Soup

Cheesy Broccoli Mac Soup

 

Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isn’t too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac (page 39).Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth
  • 3 cups (weight varies) leftover or homemade mac uncheese
  • 11/2 cups (340 g) Cheddary Sauce 
  • 1/2 cup (120 ml) plain unsweetened nondairy milk 
  • 1/4 teaspoon smoked paprika
  • Salt, to taste 
  • Ground black pepper, to taste  
  • 2 cups (160 g) steamed small broccoli florets
  • 1/4 cup (32 g) Nut Parm 

 

  1. In a large saucepan over medium heat, heat the olive oil.
  2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  3. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
  4. Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined.
  5. Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot.
  6. Stir in the broccoli and serve hot, sprinkled with the Nut Parm.

Makes 4 to 6 servings

 

Cheddary Sauce

 

Use this flavorful sauce to make the Philly Cheesesteak Mac (opposite) or as the base for virtually any mac un-cheese you like. The sauce is also great drizzled over your favorite roasted vegetables, baked potatoes, or nachos. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 cup (140 g) unsalted raw cashews
  • 1 large russet potato, peeled and diced
  • 1 small carrot, chopped
  • 1/2 of a small yellow onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 1/3 cup (20 g) nutritional yeast, plus more as needed 
  • 2 tablespoons (28 g) vegan butter
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 11/2 teaspoons white miso paste
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1 cup (240 ml) plain unsweetened nondairy milk, or water

 

  1. In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
  2. Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
  3. Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use.

Makes about 4 cups (900 g)

Nut Parm

 

Keep a supply of this condiment on hand to shake on your favorite mac uncheese (or other pasta dishes) with abandon. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 

  • 1 cup (145 g) unsalted blanched almonds, or (140 g) unsalted raw cashews 
  • 1/3 cup (20 g) nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder

 

Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.

Makes about 11/3 cups (about 170 g

Click here for contest. Must be 18 and older to enter and reside in the US or Canada. Contest ends at 12 midnight on Oct 30, 2019 Mountain time. We will be contacting the winner on Oct 31, 2019. The winner will have 24 hours to contact us back. If the winner does not contact us with in 24 hours, we will be drawing another name.
Good Luck!

 

 

 

Advertisements

The Vegan Slow Cooker Book Giveaway

“Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour” by Kathy Hester. 


This is the very first book I bought by Kathy. Before I came across her blog Healthy Slow Cooking, the only thing I used my crockpot for was jarred pasta sauce 😂. Sadly that’s a true story. Today I have 4 slow cookers and my Instant Pot has a slow cooking feature and I use them for everything except jarred sauce. 

There’s 8 chapters in this book. Slower cooker basics, Staples you’ll want to know: make your own bouillon, seitan, sauces and more, Simmering soups that cook while you’re away, Steamy stews and curries that save the day, Casseroles (and loaves) you wish your mother made, Easy to make pasta and grain dishes, Mouth watering meatless mains, Super easy side dishes, Sandwich, tortilla, and taco fillings, Beautiful breads NOT from your oven, Party Snacks that cook while your getting ready, Breakfast worth waking up for, Decadent desserts and delightful drinks. 

I never knew you could make bread and pizza in a slow cooker before I bought this book, I’ve been hooked on her recipes since then. One thing  you can always count on Kathy for is  easy, heathy, delicious recipes that everyone can enjoy!

All of the  recipes include the night before prep so all you have to do in the morning is put the ingredients in the crockpot and set the timer, go to work, run errands, or do chores- whatever you do in the day and come home to a house that smells wonderful and you have something  hot and healthy to eat. It takes all of 10 mins to prep nightly. One of my cheats is to figure out what I want to make for the week, chop all the veggies on a Sunday (it’s a day I don’t have to work) and store in mason jars. Boom- 1/2 hr to an hour of prep and that’s it!! 

With permission from Kathy Hester I’m able to share a recipe with you. Seriously- it doesn’t get any easier than this! I hope you enjoy. Also check out her recipes if you haven’t done so already- she’s the Master of the Slow Cooking! Don’t tell her I said that! 😉 
SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
by Kathy Hester

gluten-free, soy-free
INGREDIENTS

4 to 5 cups water

1 can diced tomatoes (or 1 1/2 cups fresh or frozen)

1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)

1/2 cup red lentils

1/2 cup quinoa, rinsed

1 cup peeled turnip, chopped

1 cup sweet potato, chopped

1/2 cup celery, chopped (about 1 stalk)

1 tablespoon not-chicken bouillon

3 cloves garlic, minced

1 teaspoon turmeric

2 teaspoons garam masala

salt, to taste

INSTRUCTIONS

THE NIGHT BEFORE:

Chop veggies and store in the fridge.

IN THE MORNING:

Put everything in the slow cooker and cook on low 6 to 9 hours.

Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

RECIPE NOTES

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

Now time for the giveaway! This is not a sponsored post. I just really enjoy this book so I’m having a new copy of The Vegan Slow Cooker book shipped to you!! Exciting right? Click HERE for the giveaway and rules. Good luck. 

What is the 1 slow cooker dish you want to learn how to make?